Asparagus and goats cheese filo tart

Asparagus and goats cheese filo tart


These delicious savoury tarts can be served as a side dish or main for vegetarians.

The ingredient of Asparagus and goats cheese filo tart

  1. 2 tablespoons pine nuts
  2. 50g butter
  3. 8 sheets filo pastry (see note)
  4. 1 leek, white part only
  5. 1 clove garlic
  6. 2 bunches asparagus
  7. 200g marinated soft goats cheese
  8. 2 witlof (see note)
  9. 1 green apple
  10. 2 tablespoons olive oil
  11. 1 tablespoon red wine vinegar

The instruction how to make Asparagus and goats cheese filo tart

  1. Preheat oven to 180C. Place pine nuts on an oven tray and roast for 3 minutes or until golden. Set aside.
  2. Meanwhile, place butter in a large frying pan and cook over low heat for 2 minutes or until just foaming. Remove from heat.
  3. Place filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel to prevent filo drying out. Brush 1 filo sheet with butter, then place another sheet on top. Repeat brushing and layering with butter and remaining filo. Reserve remaining butter in frying pan. Trim stack to a 16cm x 40cm rectangle and use to line tart pan, allowing excess pastry to overhang. Place pan on an oven tray and bake for 10 minutes or until golden.
  4. Meanwhile, thinly slice leek. Heat pan with reserved butter over medium heat. Add leek and cook, stirring, for 5 minutes or until softened. Crush in garlic. Cook for a further minute, stirring, or until fragrant. Season with salt and freshly ground black pepper.
  5. Bring a saucepan of salted water to the boil. Snap off 2cm from asparagus ends. Cut spears in half and cook for 2 minutes or until just tender. Drain.
  6. Spoon leek mixture into pastry case. Crumble over half the goats cheese, top with asparagus, then crumble over remaining goatu2019s cheese. Bake for 5 minutes or until warmed through.
  7. Meanwhile, to make salad, trim witlof, separate leaves and place in a bowl. Thinly slice apple and add to witlof with pine nuts.
  8. Whisk oil and vinegar in a jug and season. Drizzle over salad and toss to combine. Serve tart with salad.

Nutritions of Asparagus and goats cheese filo tart

fatContent: 486.843 calories
saturatedFatContent: 36 grams fat
carbohydrateContent: 15 grams saturated fat
sugarContent: 24 grams carbohydrates
fibreContent: 7 grams sugar
cholesterolContent: 16 grams protein
sodiumContent: 52 milligrams cholesterol

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